Prep Time: Approximately 20 minutes, plus 1 hour chill time
Cook Time: 9-11 mins
- ½ cup butter
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ teaspoon xanthan gum
- ¼ cup white rice flour
- 1 cup Maskal Teff flour, ivory
- ¼ cup tapioca flour/starch
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- In a stand mixer with a paddle attachment cream the butter and sugar for about 2 minutes on medium-high speed. Use a spatula to scrape the bottom and edges of mixing bowl.
- Add egg, vanilla, and cream of tartar. Mix for another couple minutes until light and fluffy.
- Using a whisk, combine remaining dry ingredients in separate bowl.
- Gradually add dry mixture to the butter mixture and mix just until all traces of flour are gone. Scrape bottom and sides of bowl as needed.
- Scoop and roll about one-inch dough balls and chill for 1 hour or up to 2 days.
- Preheat oven to 350 F and line baking sheet with parchment paper.
- Roll each dough ball in the cinnamon-sugar mixture and place about 2 inches apart on baking sheet. Bake for about 9-11 minutes or until slightly golden brown in color.
- Remove from oven and let cookies cool for about 10 minutes on the baking sheet then move to cooling rack. Enjoy warm!
*I believe most cookie dough benefits from a resting period. Chilling the dough for a few hours or overnight takes some planning ahead; however, resting your dough transforms the texture by creating time for the flour to become hydrated. This step is particularly helpful with teff flour which is naturally a bit grainier. Chilling the dough will make the fats more solid, creating less spread while baking, resulting in an even, chewy texture.